Rec 1 2 3 series#

'Exclusive Interview: Rec & Rec 2's Javier Botet'. 'Official ' 4 Apocalypse' Teaser Trailer Infects The Web!'. 'Exclusive: '4 Apocalypse' Teaser Poster Sees Red!'. There’s something lurking in the shadows and escape seems impossible, what results across these two films is a terrifying, gripping, and inventive thrill ride.

A A indicates an appearance in archival footage only. REC 1 & 2 Score: Between Awesome and Perfect(4.5/5) A television crew, a group of tenants, and a team of firefighters are cut off from the outside world one night.A dark grey cell indicates the character was not in the film, or that the character's presence in the film has not yet been announced.This table shows the principal characters and the actors who have portrayed them throughout the franchise.

Rec 1 2 3 series#

Quarantine 2: Terminal takes the series in a completely different direction with its own rules and mythology different from those of the Rec series. Although the sequel's plot picks up directly from where Quarantine leaves off, it is not a remake of Rec 2. Quarantine 2: Terminal was released in 2011. The first film was remade in the United States as the 2008 film Quarantine. Īctor Javier Botet portrays Tristana Medeiros, the series main antagonist. The series lead protagonist, Ángela Vidal, is portrayed by actress Manuela Velasco in all the films except Rec 3: Genesis. Spanish company Filmax is responsible for the production of the REC franchise and released all four installments. Rec was followed by three sequels Rec 2 in 2009, Rec 3: Genesis in 2012, and Rec 4: Apocalypse in 2014 as the final installment in the franchise. The original 2007 film was shot in Barcelona, Spain and the title is an abbreviation of the word 'record', as it appears on a video camera. Let’s keep it real.Rec (stylized as ) is a Spanish supernatural zombie horror film franchise. If it helps make things easier you could use a regular kitchen oven here and bake the ribs while in the foil pouch, but come on. We want to aim for about 1.4-inch retraction. This stage will effectively braise your meat and allow the fat in the ribs to render further.Ī good visual aid here is to look for the meat to retract a touch at the end. Once you have wrapped your ribs tightly, place them back in your smoker, and cook at 225☏ (the standard smoking temperature) for 2 more hours. What you use as your liquid here is up to you, but a good go-to here is a little mix of apple cider, butter, and dark sugar. This will help create a sort of flavored steam, which will infuse the ribs with flavor while also making the meat tender.

In the pouch, you add a little liquid which will steam up during cooking, adding more flavor and moisture to the ribs. Once the 3 hours are up, you will need to wrap the ribs tightly in an aluminum foil pouch. This is where we turn regular BBQ ribs into fall-off-the-bone tender beauties. This all-important second stage is where we get to tenderize the meat. OK so the first stage is all about cooking the ribs, but the second part is where the real work is done. Baby back ribs are often prone to drying out when cooked for longer than this.įind out more: How long does it take to smoke baby back ribs?Īdding apple cider and butter to ribs in foil can help infuse added flavor to your meat Wrap for 2 hours It has a beautiful layer of paprika, cayenne pepper, and mustard.Īn important note here is that three hours is perfect for pork spare ribs, however if you’re using baby back ribs you should cook them for just two hours. If you want to make your own, try my pork seasoning rub. Everyone has their own personal favorite, but if you’re looking for inspiration then check out this list of my favorite store-bought rib rubs. Find out why with our guide to the best smoking woods for pork.īe sure to prep your ribs by applying a generous amount of BBQ rub to them. We use fruit-based woods like apple, cherry, or maple for pork. This long exposure to smoke will not only infuse the meat with flavor, but also start to break down the fat content found within the flesh of the meat. It creates a good level of low and slow smoke that will help bring your ribs to temperature smoothly and evenly. Go for a temperature of 225☏ (107☌), which is our default heat for meat smoking. We do this at a low temperature over heavy smoke. To get the ribs to begin to render, we need to smoke them for three hours.